Lentil and mushroom shepherd’s pie
A vegan shepherd’s pie, rich in plant-based protein and fibre from lentils and mushrooms
Ingredients
- For the filling:
- 1 cup dried green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 225g mushrooms, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cups vegetable broth
- 1 cup frozen peas
- 1 head of broccoli, cut into florets
- Salt and pepper to taste
- For the mash:
- 900g potatoes, peeled and cubed
- ¼ cup unsweetened plant milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Prep:
20 minutes
Cook:
1 hour
Total time:
1 hour 20 minutes
Servings:
4
Nutritional values (per serving):
Calories:
483 kcal
Fat:
6.2g
Saturated fat:
1g
Carbohydrates:
75g
Sugars:
12g
Protein:
22g
Salt:
1.4g
A vegan take on the classic shepherd’s pie, this recipe uses lentils and mushrooms for the filling, providing a rich source of plant-based protein and fibre.
Instructions:
- In a medium saucepan, combine lentils with enough water to cover them by a couple of inches. Bring to a boil, then reduce heat and simmer until tender, about 20-25 minutes. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add onion, carrots, celery and garlic, cooking until softened. Add mushrooms and cook until they release their moisture and start to brown. Stir in tomato paste, thyme, rosemary, cooked lentils and vegetable broth. Season with salt and pepper. Simmer until the mixture thickens. Stir in frozen peas.
- Boil the potatoes until tender. Drain and return to the pot. Add milk, olive oil, salt and pepper. Mash until smooth. Add more milk to reach desired consistency.
- Transfer the lentil mixture to a baking dish. Spread mashed potatoes on top.
- Preheat the oven to 190°C. Rinse the broccoli florets. Place the broccoli florets and stem pieces on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and any other seasonings you’re using. Toss everything together to ensure the broccoli is evenly coated. Spread the broccoli in a single layer on the baking sheet.
- Put the pie and broccoli in the oven and cook for about 20-25 minutes, or until the top of the pie is golden and the broccoli is tender and the edges are crispy and browned. Halfway through, you might want to flip the florets for even roasting.
- Let it cool slightly before serving the pie with a side of roasted broccoli.
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Last updated on Jul 03, 2024.
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